Name: Elote (Mexican Street Corn)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 ears of corn, husks removed; 1/4 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/2 cup cotija cheese, finely crumbled (or Parmesan if cotija is unavailable); 1 teaspoon chili powder, more to taste; 1 lime, cut into wedges; Fresh cilantro, chopped (optional, for garnish); Salt to taste

AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyBeginner

Yields4 Servings

Prep Time5 minsCook Time10 minsTotal Time15 mins

4 ears of corn, husks removed

1/4 cup mayonnaise

1/4 cup sour cream or Mexican crema

1/2 cup cotija cheese, finely crumbled (or Parmesan if cotija is unavailable)

1 teaspoon chili powder, more to taste

1 lime, cut into wedges

Fresh cilantro, chopped (optional, for garnish)

Salt to taste

Cook the Corn:

Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until cooked through and charred in spots, about 10 minutes. Alternatively, you can boil the corn in a large pot of salted water for about 5 to 8 minutes until tender.

Mix the Sauce:

In a bowl, mix together the mayonnaise, sour cream, and a pinch of salt.

Dress the Corn:

Once the corn is cooked and while still hot, brush it generously with the mayonnaise mixture. Sprinkle each ear with cotija cheese, chili powder, and cilantro if using.

Serve:

Serve the corn immediately with lime wedges on the side. Encourage guests to squeeze lime over their corn before eating.

Ingredients